Creamy Oven Baked Chicken (Printer-Friendly)

Juicy chicken thighs baked in a rich garlic parmesan cream sauce with herbs for a comforting one-pan dinner.

# What You'll Need:

→ Meats

01 - 8 bone-in, skin-on chicken thighs

→ Dairy

02 - 1 cup heavy cream
03 - 1/2 cup grated Parmesan cheese
04 - 2 tablespoons unsalted butter

→ Vegetables & Aromatics

05 - 4 garlic cloves, minced
06 - 1 small yellow onion, finely chopped

→ Liquids

07 - 1/2 cup chicken broth

→ Spices & Seasonings

08 - 1 teaspoon kosher salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/2 teaspoon smoked paprika
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried basil
13 - Fresh parsley, chopped (for garnish)

# How to Make It:

01 - Preheat oven to 400°F. Position the rack in the center of the oven for even heat distribution.
02 - Pat the chicken thighs thoroughly dry with paper towels. Combine the salt, black pepper, smoked paprika, dried thyme, and dried basil, then season all sides of each thigh evenly.
03 - Melt the butter in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin side down and sear for 3 to 4 minutes until the skin turns golden and crisp. Flip each piece and sear the opposite side for 2 minutes. Transfer the chicken to a plate and set aside.
04 - In the same skillet, sauté the chopped onion for 2 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant, stirring to prevent burning.
05 - Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and grated Parmesan cheese, whisking gently until the sauce is smooth and begins to thicken slightly.
06 - Nestle the seared chicken thighs back into the skillet, skin side up. Spoon some of the cream sauce over the top of each thigh to keep them moist during baking.
07 - Transfer the uncovered skillet to the oven. Bake for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and the sauce is bubbly and lightly golden on top.
08 - Remove from the oven and let rest briefly. Garnish with freshly chopped parsley and serve immediately while hot.

# Expert Advice:

01 -
  • The creamy parmesan sauce tastes like something from a restaurant but comes together with pantry staples in one skillet.
  • Bone in skin on thighs stay incredibly juicy while the oven finishes the job hands free.
  • It is naturally low carb and gluten free so it works for almost anyone at your table.
02 -
  • Do not skip drying the chicken because wet skin will steam instead of sear and you will lose that gorgeous crust.
  • Let the cream sauce bubble and reduce for a minute on the stovetop before adding the chicken back, as a thin sauce will not hold up in the oven.
03 -
  • Use a cast iron or enameled skillet that goes seamlessly from stovetop to oven so you never have to transfer the dish and lose those fond bits.
  • Grate your parmesan from a wedge right before using it because pre grated cheese contains anti caking agents that make the sauce grainy instead of silky.

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